This dish is usually made with chorizo but as I have a slab of belly pork roasting in the oven I have omitted it on this occasion and anyway I have a lot of red pepper to play with as my friends donated a large bag at the weekend – home grown Andalucían produce. This is going to be a side dish today.

Heat olive oil over medium heat then add a finely sliced red onion and sauté for 10 minutes until they show signs of softening. Add finely sliced red peppers, red chillies (with or without the seeds and membranes), crushed and sliced garlic, bay leaf or two, a good sprinkle of paprika and black pepper. Cook for another few minutes giving things a good but gentle stir.

Red Pepper Stew

Now add a generous glug of dry white wine and as soon as it starts to bubble, cover and turn the heat down to a simmer. Some of the slices of peppers and onions may have a few burnt edges but don’t worry as this simply enhances the flavour.

Cook for a further 30 minutes or so shaking the pan from time to time.

Sprinkle with a little sea salt and fresh flat leaf parsley.

By adding chorizo would make this a very nice supper although mine is going to be enjoyed with roast pork and perfect mashed potatoes.